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Thursday, September 30, 2010

How can it possibly be the last day of September already?? I feel like fall just started and its already going to be October? I just turned off the air conditioner this past weekend.

I've been meaning to get this recipe posted all week and time has just not cooperated. We laid new flooring in our house this past weekend and instead of helping all too much, I decided to bake for the help. These cinnamon roll cupcakes are ridiculously good... think cinnamon roll without the need for a fork. They are still a little messy - even with the wrappers, but in a good way. While these are perfect as a dessert, they also would make an indulgent treat for a fall brunch - I mean they do contain fruit so that means you can eat it for breakfast right?

In a small saucepan, heat milk to about 110 degrees. Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve. Add salt and two cups of flour and beat for two minutes. Beat in eggs and butter. Stir in the remaining flour half a cup at a time, beating well after each addition. Switch to dough hook and knead about five minutes, until smooth and elastic. Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel. Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl. Melt remaining butter in a small dish.

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick. Brush with about half of the melted butter. Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides.
Line cupcake pans with 24 liners. Roll dough into a log beginning on the long side of the rectangle. Trim off both ends to remove the uneven part that doesn't have any filling. Slice the log into approximately 24 even pieces. Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners. Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F. Brush the tops of the cupcakes with remaining melted butter. Bake for about 20 minutes or until the tops are golden.

Glaze:
1 cup powdered sugar
About 2 tablespoons milk

In a small bowl, mix powdered sugar and milk until combined. Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon. Drizzle over warm cupcakes and serve. Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.

Just finished baking a batch. Really delicious. They were kind of a mess, though, as the sugar made the apples release their juice, leading to a really runny filling. We can't wait to heat some up for breakfast tomorrow.

@Jen -- I actually don't know what kind of apples they were. They were something tasty that I got at the farmer's market and have not seen again. They were still good. I'll just make with different apples next time.

Shouldn't the yeast and sugar be sprinkled on the warm milk and left to sit for 5 minutes to activate the yeast? That is typical process for yeast breads.... I made these your way and the dough did not rise at all.....

I saw this on Pinterest and had to try them. I made a few modifications... I used frozen bread dough instead of making my own (quicker for a new mom) and in place of the sugar I used Ideal sugar and Ideal Brown Sugar. So they have no sugar (still have calories, just no sugar).And they were grrreat.

This was a DELICIOUS recipe! They came out WAY bigger than the photos but I'm not complaining. Next time I'll sprinkle the apples over the sugar mixture so it doesn't get runny. Made these for a bake sale, much easier than baking a regular batch and cutting them up for individual servings. Thanks for the recipe, it was a hit and I'll definitely make it again.

A little time-consuming to make (as in most yeast bread), but very delicious! Thanks for sharing the recipe! And the yeast mixture will "bloom" just fine if the yeast is dissolved with the sugar and water and allowed to rest for 5 or 10 minutes. Just make sure your water isn't too hot (not over 115 degrees) or it will kill the yeast and they will not rise!